Fudgy Beet Brownies

Decadent, melt-in-your-mouth beet brownies! Gluten free and incredibly fudgy.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 25

Total Time 1 40

Servings large squares

Calories 315kcal

You can either make your own roasted beets or buy pre-roasted ones (look for Love Beets or a similar brand). If you are roasting your own, preheat the oven to 400 degrees F. Scrub and trim the ends off each beet and rub them with a little bit of olive oil. Wrap in aluminum foil and bake for 45-60 minutes or until you can slice through the center.
Decrease the oven temperature to 350 degrees F. Transfer the roasted beets to a blender or food processor and puree until smooth. You should get about ½ cup of beet puree. Alternatively, you can grate the beet with a hand grater.
Melt the butter and chocolate chips in a double boiler or in a heat-safe glass bowl set over a saucepan with ¼-inch of boiling water. Stir until smooth, about 10 minutes.
Combine the melted chocolate and butter, beet puree, eggs, maple syrup, and vanilla in a large bowl and whisk until smooth. In a separate bowl, combine the almond flour, cocoa powder, baking powder, and salt. Add this to the wet ingredients and mix well.
Pour the batter into a greased 8x8 square baking pan. Cook for 25-27 minutes or until there is a slight bounce back when you press your finger into the top of the brownies. Let them cool completely before slicing into squares.
Store in an airtight container in the fridge for up to 5 days. Enjoy!